However, adjusting ingredients and seasonings isn't something just anyone can do on a whim.
One needs to have a deep understanding of these ingredients and seasonings, and it takes repeated and extensive practice to truly master them. Does this young man, barely in his early twenties, really have this kind of skill?
Moreover, what he's cooking isn't a regular amount. This massive pot, five feet in diameter, can serve at least four to five hundred people, right?
Can he really get the seasoning ratio right? Luo Yongduo felt skeptical about it.
Wang Fan was generous with his ingredients, not even adding water to the stewed chicken. Hakka Cuisine is known for being rich in flavor, with heavy use of oil and a salty taste. Adding water might actually not fit the taste preferences of these locals.
As the chicken stewed, its savory aroma wafted continuously, and the original yellowish-white chicken was stained a saucy red.
